Southwestern Chicken Cavatappi

This Southwestern Chicken Cavatappi bake features cavatappi pasta, roasted chicken, black beans, corn and salsa all smothered in a rich homemade pepper-jack cheese sauce.  It's not only a family pleasing one-dish-meal but, it's like a sassy macaroni and cheese.

Southwestern Chicken Cavatappi

I'm a one-dish-meal fan. My family is just like yours between school, sports, friends and family our days are crazy busy and filled with extra-curricular activities. That's not a bad thing at all but, can make meal-time difficult some days. One-dish-meals keep life simple and in general they reheat well, if we find ourselves at the supper table at different times. Whether it's this cavatappi or chicken fettuccine, they're a win for mom.

Other Chicken and Pasta Casseroles You May Enjoy

Pasta isn't complicated to make plus, it's cost effective when you're feeding a family. Whether it's a skillet casserole like my Cajun chicken pasta with andouille or cheesy chicken spaghetti, both are family tested and approved. Kicked-up pasta dishes like this chicken cavatappi  or Tex-Mex cavatappi from Food and Wine, they're a fantastic way to get vegetables into the mix, adding to the flavor without the kids protesting too much. It's a beautiful thing.

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Helpful Kitchen Items:

• 13 x 9" Baking Dish
• Pasta Bowls
• Cheese Grater
• Pasta Pot

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Southwestern Chicken Cavatappi

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Chicken, Main Course

Cuisine: American

Keyword: chicken-casseroles, easy-chicken-recipes, southwestern-chicken-cavatappi

Servings: 8 servings

Calories: 630kcal

Author: Melissa Sperka

Ingredients

• 12 oz dry cavatappi pasta
• 5 tablespoon butter
• ⅓ cup all purpose flour
• 3 cup milk
• 1 teaspoon garlic salt
• ½ teaspoon freshly ground black pepper
• 3 ½ cup shredded pepper Jack cheese divided
• 3 tablespoon taco or fiesta seasoning i.e. McCormick
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 3 cup roughly chopped rotisserie chicken
• 1 cup black beans drained and rinsed
• 1 cup frozen corn with peppers thawed
• ½ cup thick and chunky salsa plus additional for serving
• 4 green onion sliced (Reserve 2 tablespoon for garnish)
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Instructions

• Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray and set aside.
• Cook the pasta in salted water per the package directions until al dente then drain well.
• In a heavy bottomed saucepan, melt the butter then add the flour. Cook over medium-high stirring until the flour has dissolved.
• Whisk in the garlic salt, pepper and 3 cups milk. Bring to a boil, then immediately lower the heat ti medium-low whisking constantly. Allow to gently bubble for 5 minutes then add 2 cups cheese.
• Remove from the heat and stir until the cheese melts. Add the taco seasoning, ground cumin and oregano mixing well.
• Add the cooked pasta, chopped chicken, black beans, corn,and green onion to a large mixing bowl. Pour the sauce on top and mix well.
• Pour ½ into the baking dish. Dollop the salsa over the pasta, then sprinkle lightly with ¾ cup pepper Jack cheese. Top with the remaining pasta and finish the top with the last ¾ cup shredded cheese.
• Bake for 30-40 minutes until bubbly around the edge and the cheese is golden.
• Serve immediately garnished with green onion and with additional salsa on top, if desired. .

Notes

Cavatappi or corkscrew pasta is a twisted elbow pasta with ridges. Large elbow macaroni could be used, if desired.
It's important to use a thick and chunky salsa either mild, medium or hot your preference.

Nutrition

Serving: 1serving | Calories: 630kcal | Carbohydrates: 53g | Protein: 32g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 883mg | Potassium: 553mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1042IU | Vitamin C: 4mg | Calcium: 512mg | Iron: 3mg

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